Management system of government canteens

1. Follow the purpose of serving government cadres and workers, meetings and guests, and strive to make the meals delicious, thoughtful, convenient and timely.

second, the canteen staff must work together and earnestly perform their duties.

Third, the canteen staff should stick to their posts, serve meals at the specified time, and keep the utensils such as cups, bowls, chopsticks and lamps clean, orderly placed and disinfected regularly. Strengthen the management of food, prohibit the use of rotten food, and put an end to food poisoning incidents.

four, reception county (city, district) staff at the grass-roots level, in principle, provide working meals, but the business department must report to the bureau leaders and fill out the "Bureau reception (meeting) dining approval form", which can only be arranged with the consent of the bureau authorities. Pay attention to the quality of food and put an end to waste.

5. Strengthen the cost accounting, make the shopping procedures clear and consistent with the real thing, and the logistics administrator should check the food purchased that day. If there are three products and fake and shoddy products, in addition to investigating the buyer's responsibility, they should be destroyed centrally and not allowed to be used. Pay attention to saving water, electricity and gas.

VI. Meeting meals shall be handled according to meeting standards, and no famous wines, high-grade drinks and expensive dishes shall be served.

seven, canteen staff should be strict with themselves, pay attention to cooking skills, pay attention to the quality of meals, strictly manage canteen equipment, kitchen utensils, grain and oil, non-staple food, drinks, etc., and are not allowed to open their own stoves, and are not allowed to invite guests to eat in the canteen without authorization.

8. The canteen staff should keep personal and canteen hygiene at all times, and have regular health check-ups.

1. Responsibilities of canteen managers.

(1) Responsibilities of the financial administrator.

work under the leadership of the director in charge, be responsible for the accounting treatment of the canteen, fill in vouchers and relevant statements in time, ensure the use of cash, and make profit and loss reports.

(2) Responsibilities of the material keeper.

responsible for weighing, identification and acceptance of purchased goods. Dynamic supervision and management of the whole process of goods use, strict implementation of the three separation systems of procurement, acceptance, storage and distribution, and distribution of various foods.

(3) responsibilities of the administrator.

assist the director in charge in managing the canteen. Mainly responsible for the daily work arrangement and affairs management of cooks and restaurant waiters.

ii. responsibilities of other personnel.

(1) responsibilities of the buyer.

strictly implement the procurement system, be familiar with the market conditions, and feed back the market information to the competent director and management personnel at any time. Take full responsibility for the quantity and quality of the purchased goods.

(2) responsibilities of cooks.

1. Under the leadership of canteen managers, study politics hard, study cooking techniques assiduously, pay attention to nutrition, do a good job in hygiene, and ensure that the rice is cooked and delicious;

2. Constantly improve the understanding of the importance of cooking work, firmly establish the idea of serving cadres and workers wholeheartedly, be diligent and hard-working, and do your job well;

3. Take good care of the kitchen equipment and do a good job of maintenance to keep it in good condition;

4. Do a good job in personal and public places, adhere to the tableware disinfection system, and keep the environment clean and tidy;

5. Strictly implement the rules and regulations, go to work on time, dress for posts, and strictly operate procedures.

(3) the duties of the waiter.

1. under the leadership of canteen management personnel, firmly establish the idea of not being afraid of hardship and fatigue, improve service awareness and ensure service quality;

2. Be polite, serve with a smile, behave well, and serve in a standardized, decent and generous manner, and do not quarrel with the dining staff;

3. Do a good job in the hygiene of the canteen, take good care of and use all kinds of tableware, and disinfect every meal to prevent the spread of various diseases;

4. Keep personal hygiene and clothes clean and tidy, and wear work clothes during work;

5. Obey the leader, observe discipline, get to work on time, don't be late, don't leave early, please cancel your leave if something happens;

6. stick to your post during work, do your job well according to the division of labor, and don't do private work, don't go out without permission during the post.

third, the management system of government canteens.

(1) financial management.

1. Financial personnel must abide by the financial system and strictly implement the Interim Provisions on Reception Work.

2. Fill in vouchers and handle accounts in time, so that the accounts are clear and consistent.

3. statements must be made on time at the end of the month to ensure timely information feedback and accurate data, so as to effectively play its supervision and management functions.

(2) equipment management.

1. The items in the canteen include all fixed assets such as cookers, tableware, tables and chairs, stereos and refrigeration equipment.

2. All items are registered and managed by special personnel.

3. The specialized personnel should be familiar with the technical performance and maintenance methods of the articles under their control, so as to keep them in good performance and clean.

4. You shall be jointly and severally liable for the abnormal damage of the articles under your control.

5. Strictly observe the duty system, and check the safety of water, electricity, gas, doors and windows before coming off work to prevent all kinds of accidents.

(3) management of materials and objects.

1. Materials and objects include daily purchased main and non-staple food raw materials, tobacco, alcohol, sugar, tea, fruit and other reception gifts.

2. strictly control the purchase. The management and storage personnel shall check and accept the quantity, quality, price and safety of the food raw materials purchased by the procurement personnel, and the storage personnel shall handle the warehousing and other related procedures for the food raw materials that have passed the inspection and acceptance, and the items shall be put in place and orderly. Shopping invoices should be signed by purchasing, storage and management personnel, reported to the competent director and then signed for reimbursement step by step.

3. Close the library properly. Custodians should know what they are in charge of, report the inventory of common items to the competent director in time, and submit the Inventory Table and Dining Table on time. Cooking personnel should receive qualified food raw materials and carry out scientific processing according to the number and standards in the Approval Form for Dining in Government Reception (Meeting) approved by the competent leader, and at the same time, go through the relevant outbound procedures with the storage personnel. If there is no approval form, the custodian is not allowed to go through the formalities of leaving the library. If the library is left without authorization, the expenses will be paid by the custodian.

(4) dining management.

1. In principle, breakfast, lunch and dinner in government canteens shall be served according to the number of registered people. Diners shall order food in the Office Affairs Management-Booking Management in the OA system of the Municipal Bureau in advance according to regulations. In principle, no meals shall be served without ordering personnel. Diners are not allowed to make any noise after entering the canteen. The staff will divide the meals. Please queue up consciously when serving meals by themselves, and choose dishes as needed to prevent food from being wasted. The main and non-staple foods of the diners are not allowed to be taken away. Non-working personnel are not allowed to enter the workshop.

2. For working meals or receiving guests, the undertaking department (head of reception) should receive the Approval Form for Dining in Office Reception (Meeting) from the person in charge of the canteen in the office service center in advance, and fill it out and send it to the office service center for arrangement after being signed by the head of the department and the competent leader.

(5) health management.

1. Hygienic requirements for canteen and kitchen:

(1) The canteen and kitchen should have screen doors, screens and gauze covers to keep them free of flies;

(2) The canteen and kitchen should be cleaned in time after each meal, the tablecloth and chair cover should be changed frequently, and all kinds of articles should be arranged and wiped frequently to make them clean and orderly, and cleaned once a week;

(3) The drainage of canteen and kitchen should be kept smooth, the sewage should be poured into the sewage pool in time, and the environment should be kept clean and tidy.

(4) It is forbidden to keep poultry and livestock in the canteen kitchen, and it is forbidden to bring toxic chemicals into it;

2. Hygienic requirements for cookware, kitchenware and tableware:

(1) Containers for raw food and cooked food shall not be mixed;

(2) The knives of raw food and cooked food should not be mixed and kept separately;

(3) Small cookers such as cages, pots and spoons should be cleaned, dried and placed in an orderly manner after use;

(4) Wash and dry large cookers such as pots, lids, cages, and hair basin cylinders with hot water after use, and brush them with alkaline water once a week;

(5) mechanical appliances (meat grinder, vegetable cutter, dough press, etc.) are washed with hot water after use, dried and preserved;

(6) Tableware should be disinfected regularly, and the patient's tableware should be used exclusively to prevent infection.

(7) Put some infrequently used appliances into the storage room.

3. Personal hygiene requirements of the staff:

(1) Regular health examination by the health department;

(2) Do "Four Diligences", wash your hands and cut your nails, take a bath and have a haircut, wash clothes and bedding, and change your work clothes frequently;

(3) Don't smoke in the workshop when going to work, wear work clothes and keep the instrument clean;

(4) It is forbidden to do anything unrelated to cooking in the canteen, and you must wash your hands before work, after defecation or after touching dirty things;

(5) You should not cough or sneeze at food, wipe your nose, sweat, hands or kitchen utensils with work clothes, and spit everywhere.